Northeast Pales/IPA/DIPA

Whirlfloc works long before the beer is kegged.

 

it does...but I don't use whirl floc and have yet to have these NEIPA's drop clear after 1-2 months in the keg. Although thats with 1318 and s04 yeasts.

 

Really bad chill haze doesn't make a gravy beer. Whirlfloc isn't necessary to prevent chill haze with proper brewing techniques.

 

When I say I cold crashed, what I really mean is I put the keg in the kegerator and started carbonating. I essentially performed my secondary fermentation in the keg for 5 days at room temp before moving it to the kegerator. How else are you guys (people that say they don't cold crash) moving beer to your kegerator? As far as whirfloc, yes I did use half of a tablet in the 5 gallon batch.

 

What is this kegerator you speak of?

 

So you didn't perform a cold crash. You dry hopped at room temp to get faster extraction and then carbed it up. I would say that is pretty standard

Did you leave the dry hops in there ?

 

Yes, left the dry hops in the keg the whole time

 

http://brulosophy.com/2016/03/31/brus-views-w-john-wible-of-2nd-story-brewing-co-on-beer-clarity/

Nice little write up regarding this style of beer.

 

Alright, took a hack at brewing one of these NEDIPA yesterday......here's hoping! Used a good number of the processes suggested in this and other threads, chloride/sulfate ratio, other water chemistry, citric acid, flaked oats and flaked wheat, even some flour in the mash! If it saves me a plane ticket to Manchester NH and a rental car periodically it'll be worth it
Did a 2 liter starter of Wy1318 pitched at high kraeusen. Only real faux pas was I pitched my stir bar in with the yeast and had to retrieve it with a magnet up the side of the fermenter. KneeDeep-ah NEDIPA is bubbling along at 62* now.

Thanks to all who posted and shared.

 

That could be it, but 1318 is already a pretty flocculent strain that for some reason doesnt flocc super hard in heavily hopped beers with a high % of adjuncts anyway. A 4th generation culture isnt really all that old, I would be surprised to see such a dramatic change in flocculation after only a few harvest, but could be that. We will see, gen 5 wasnt clear at all but I used a different grist and gen 6 is fermenting now.

I think the clarity in the batch I linked before had more to do with the sub of Naked Golden over Flaked Oats than anything. That said the beer mpost dry hop is super hazy. I'll post a photo later.

 

For those using 1318 and use a blow off tube, how do you use yours? I have a 3 piece with the x popped out and section of vinyl hose to a 1 gallon water jug half full of star san. I can't keep the damn airlock from popping off. Especially once its popped the first time and Krausen has made its way out of the top of the carboy and the neck is all wet.

Tried a carboy cap, but it leaked around the edges as well.

Next I was thinking a 1 1/4" hose jammed into the neck of the carboy.

BTW I am fermenting 5.5g in a 6g carboy. Maybe time for a larger carboy?

 

That is your problem right there!

Go BIG: buy a 7.9 gallon plastic bucket: http://www.northernbrewer.com/7-9-gal-fermenting-bucket

Cheers!

 

Kind of what I was thinking, only seems to be an issue with the 1318 though.

 

I've got my blow-off hose connected to an elbow barb bolted to the top of my SS Brewbucket. I used to have that issue when using carboys from the weight of the hose pulling the bung out. That fermenter has proven a wise investment.

 

Hopsinthesack. I do exactly what you describe with the large hose shoved into the carboy and then into an open bucket of star san. Works great.

 

So, I have one of these beer ready to keg in the next few days. Pretty excited about it...

I finally had or water tested and really don't have a good idea where it should be. I have a sweet spreadsheet to enter everything in, but I don't know the ideal numbers. Any help for a "soft" beer would be greatly appreciated.


Untreated Tap Water Reverse Osmosis
pH 7.98 6.95
Alkalinity 372.78 ppm 21.77 ppm
Conductivity 813 μS 40.8 μS
Anions:

Fluoride 1.228 ppm 0.009 ppm
Chloride 10.095 ppm 1.067 ppm
Nitrate 0.442 ppm Not Detected
Sulfate 122.809 ppm 0.736 ppm
Metals:
Sodium 49.56 ppm 9.326 ppm
Magnesium 37.8 ppm 0.005 ppm
Potassium 4.24 ppm 0.16 ppm
Calcium 97.85 ppm 0.006 ppm
Iron 0.01ppm Not Detected

 

I'll keep you guys updated... I just changed our pale ale recipe at Blue Pants to include a proprietary house yeast very similar to Conan. It is a 3rd generation yeast evolved from Yeast Bay's Vermont Ale yeast. I have our old pale ale which used Wyeast 1056 on tap side by side for our customers to compare the two. The only other changes was that I moved 1/3rd of our hops from the whirlpool to being in a hopback and I dry hopped under pressure.

 

Not the best pic, but left is 1056, right is the new yeast. The 1056 had just been poured and the right has been sitting for 30 minutes or so. Neither is filtered or fined.

 

I think I am going to start dry hopping in a keg under pressure for my next patch
I might even play Under Pressure on repeat in primary!

 

The way I did it was to dry hop on the last day before the beer hit final attenuation and I closed off the blowoff arms to let the pressure build. If I were to do it at home, I would probably build a spunding valve for the keg and transfer to the keg on day 3 or 4 of fermentation.